Easy Butter Chicken
The Meatmen
November 1, 2022
Grab your rice and your naans! This creamy Butter Chicken is one of our favourite dishes to make and eat.
The silky-smooth, creamy curry pairs perfectly with deeply-marinated chunky chicken bits, it has so much flavour and brings a warm comfort to our stomachs.
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Ingredients
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| 600 g Boneless chicken thigh | |
| 1 tbsp Lemon juice | |
| 2 tbsp Chilli powder | |
| 1 tsp Salt | |
| 2 tbsp Yoghurt | |
| 1 tbsp grated Ginger | |
| 1 tbsp grated Garlic | |
| 2 tbsp Cooking oil |
Gravy
| 500 g Tomato | |
| 1 tbsp Garam Masala | |
| 1 tbsp Chilli powder | |
| 3 tbsp Sugar | |
| 1 tbsp Garlic | |
| 2 whole Onion (diced) | |
| 500 ml Chicken stock | |
| 100 g Butter | |
| 3 tbsp Cream | |
| Salt to taste | |
| Coriander |
Directions
1.
Chop chicken into large chunks.
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2.
Marinade chicken for at least 2 hours to overnight.
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3.
Cut tomatoes into quarters.
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4.
Pan sear marinated chicken until lightly charred and set aside.
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5.
In a pan over medium low heat, add in butter, garlic and onions. Stir fry until translucent.
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6.
Add in tomatoes, stir fry and add in garam masala, red chilli powder, sugar and salt. Mix well.
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7.
Add in chicken stock, mix and leave to simmer for 15-20 minutes or until everything is soft.
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8.
Transfer mixture into another bowl or blender and blend until smooth. Strain back into the same pan.
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9.
Heat up the gravy, add in pan seared chicken, butter and cream. Mix well until nice and smooth.
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10.
Serve with a drizzle of cream and garnish with coriander.
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